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For the Love of Fall

October 26, 2016

Let's cut right to the chase:

 

Fall. Cucurbits. Beans. Herbs. Period.

 

Two recipes to follow...

 

But first,


keep dry beans handy in your cuboard,
and visit any neighborhood farm stand to buy a dozen squash for a greatly reduced price!

 

Thank you local farmers!!!

 

 

 

Step 1: At least one day in advance, rehydrate and cook one pound of beans (I use black-eyed peas in these recipes) and roast three winter squash (I use spaghetti squash, buttercup, and mexican hat).

 

To rehydrate the beans (peas): first rinse under water, then let beans soak in a pot of water (water to equal twice the volume of the beans) for 24 hours (or at least 12 hours).  Rinse again, add fresh water, and cook: bring to a boil, then simmer for 20-30 minutes, or until the beans are tender. Once beans are cooked, if you have left over cook water, reserve this for use in the following recipes and/or to make a soup stock!